Cal Smart Moroccan-Spiced Turkey Bowls
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Cal Smart Moroccan-Spiced Turkey Bowls

Cal Smart Moroccan-Spiced Turkey Bowls

with Roasted Vegetable Couscous

This dish proves that turkey never has to be boring, especially when it's served with roasted vegetable couscous and a delightfully fresh lemon-parsley cream! Eating healthy has never been this easy!

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.

Calorie Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

340 g

Turkey Breast Portions

1 tbsp

Moroccan Spice Blend

½ cup


(Contains Wheat)

200 g


160 g

Sweet Bell Pepper

56 g

Red Onion

2 unit

Garlic, cloves

7 g


1 unit


3 tbsp

Sour Cream

(Contains Milk)

1 tsp

Garlic Salt

Not included in your delivery

2 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories610 kcal
Fat20 g
Saturated Fat5 g
Carbohydrate57 g
Sugar8 g
Dietary Fiber8 g
Protein51 g
Cholesterol100 mg
Sodium1020 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Medium Pot
Measuring Cups
Medium Bowl


Prep veggies

Before starting, preheat the oven to 475°F. Wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Cut zucchini in half lengthwise, then into 1/2-inch half-moons. Peel, then cut half the onion into 1/8-inch slices (whole onion for 4 ppl). Peel, then mince or grate garlic. Add peppers, zucchini, onions, garlic and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with half the garlic salt and pepper, then toss to combine. Set aside.

Prep turkey

Pat turkey dry with paper towels. Season with Moroccan Spice Blend, salt and pepper.

Roast turkey and veggies

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Sear until golden-brown, 1-2 min per side. Transfer turkey to the baking sheet with veggies. Roast in the bottom of the oven until veggies are tender-crisp and turkey is cooked through, 6-9 min.** Transfer turkey to a clean cutting board to rest, 2-3 min.

Cook couscous

While turkey and veggies roast, add remaining garlic salt and 2/3 cup water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove the pot from heat, then add couscous. Stir to combine. Cover and let stand for 5 min.

Make lemon-parsley cream

While couscous cooks, finely chop parsley. Zest lemon, then juice half. Cut remaining lemon into wedges. Add sour cream, parsley, lemon juice and lemon zest to a medium bowl. Season with salt and pepper, then stir to combine.

Finish and serve

Thinly slice turkey. Stir roasted veggies into couscous. Divide couscous between plates, then top with turkey. Drizzle with lemon-parsley cream. Squeeze a lemon wedge over top, if desired.